Chicken Cutlets with Sundried Tomato Cream Sauce
Chicken cutlets with sun-dried tomato cream sauce are an easy, one-pan meal that's perfect for busy weeknights. It's an indulgent meal that's made with minimal ingredients and is ready in under an hour. You'll love the velvety smooth sauce, chewy sun-dried tomatoes, and tender chicken.
Servings: 4 servings
Cost: $2.19
Equipment
Ingredients
- ½ teaspoon Kosher salt divided
- ½ teaspoon black pepper divided
- 2 large chicken breasts
- 2 tablespoons oil from packed tomatoes
- 1 cup finely chopped shallots
- 4 tablespoons thyme, parsley, or basil minced or chiffonade
- 1 cup sun-dried tomatoes oil-packed
- 1 cup dry white wine may also use Cognac or Vermouth; substitute chicken broth if required
- 1 cup heavy cream
- 1 tablespoon butter
- Parmesan cheese for serving
Instructions
Browning the Chicken Cutlets
- Add ½ teaspoon of Kosher salt and ½ teaspoon of black pepper to a tiny bowl and mix them. Set aside.
- Lay chicken on a flat surface and place your palm flat on the thick end. Use a large kitchen knife to run the blade parallel to your palm lengthwise through the chicken. Separate the halves and continue with the remaining breasts. Sprinkle chicken on one side with half the salt and pepper.
- Add 2 tablespoons of oil from the jar of tomatoes to a large skillet and heat on medium-high heat until shimmering. Add each cutlet, seasoned side down, into the oil and lower to medium. Sprinkle chicken with remaining salt and pepper.
- Sauté, turning once until browned, about 2 minutes per side. Transfer to a rimmed plate and cover with foil to keep warm. (Chicken will not be cooked fully but will be finished at a later step during the simmer.)
Making the Cream Sauce
- Add 1 cup chopped shallots and 1 tablespoon fresh thyme to the pan. Stir, cooking for 1 minute. Add 1 cup of sun-dried tomatoes and cook 1 minute more.
- Remove the hot skillet temporarily and add 1 cup of wine. Return to the heat. Increase heat to medium-high and scrape the fond on the bottom of the skillet. Cook until the liquid has mostly evaporated, about 2 minutes.
- Reduce heat to medium and stir in the heavy cream and any accumulated juices from the chicken. Whisk to incorporate well. Reduce heat to low.
- Add 1 tablespoon of butter to the pan and stir. Simmer for 2 minutes before returning the chicken to the pan. Turn to coat with sauce. Lower the temperature and simmer for an additional 5 to 8 minutes, until the chicken is cooked through and the sauce is thickened.
- Scatter fresh basil chiffonade and minced parsley into the skillet. Serve immediately alongside risotto, penne, or your favorite pasta and plenty of freshly grated Parmesan cheese.
Notes
- Deglaze for depth. After searing the chicken, use white wine and heat to scrape up browned bits, adding richness to the sauce.
- Reduce the pan sauce slightly before adding cream to ensure a smooth and thickened result.
- Adding a pinch of crushed red pepper adds a subtle kick.
- Spinach or kale wilts perfectly into the creamy sauce for a veggie boost.
- Leftovers should be placed into a container with a tight-fitting lid and refrigerated up to 3 days. To reheat, place contents in a small skillet or saucepan and heat over medium-low heat. Add 2 to 3 tablespoons of chicken broth if sauce is too dense.
Nutrition
Serving: 1servings | Calories: 589kcal | Carbohydrates: 30g | Protein: 32g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 501mg | Potassium: 1.705mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1.573IU | Vitamin C: 28mg | Calcium: 133mg | Iron: 5mg